Pumpkin Spice Crisp (Crumble) with Gingerbread Pecan Topping
This pumpkin crisp (crumble) tastes of fall! Chunks of pumpkin are cooked in warming spices under a fragrant gingerbread pecan topping. It's simple to make and a wonderful, warming winter dessert.
Servings: 8
Calories: 190kcal
Ingredients
For the filling
- 1 ½ cups (200g) raw pumpkin, peeled, de-seeded and chopped
- 4 apples peeled, cored and chopped
- 2 tablespoons sugar
- 1 ½ tablespoons plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon water
For the crumble topping
- 1 cup (75g) porridge oats
- ½ cup (50g) plain flour
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 tablespoons butter at room temperature
- ½ cup (60g) pecans, chopped
Instructions
- Preheat the oven to 350F (180c)
- Place the chopped pumpkin and apples into an ovenproof dish. Combine the tablespoon of flour, sugar, cinnamon and ginger and sprinkle it over the pumpkin, mixing until coated. Sprinkle the vanilla extract and a tablespoon of water over it all.
- In a large bowl mix together the porridge oats, flour, sugar and spices. Add the butter and rub it into the oat mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the chopped pecans.
- Sprinkle the oat topping over the pumpkin and apples and bake for 30 minutes or until golden.
Nutrition
Calories: 190kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 216mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2032IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg